Gareth Ward

Gareth Ward is Chef Owner at Ynyshir, a Michelin star, five AA rosette restaurant and rooms. His philosophy is ‘Ingredient Led, Flavour Driven, Fat Fuelled, Meat Obsessed’. His restaurant is all about great food, great music and amazing drinks. He calls it ‘fun dine’ rather than ‘fine dine’.

Ward is passionate about using the best British ingredients to create dining experiences rather than just a meal – he aims to ‘smash you in the face with flavour!’ whilst listening to all of his favourite albums on record.

“A sublime and unforgettable mix of seasonal local produce with a Japanese twist – chef Gareth Ward’s cockiness is more than justified.” – Grace Dent, the Guardian

Ynyshir’s location between the Welsh coast and Snowdonia National Park, means he can handpick the best ingredients from Wales, and beyond, seeing the whole of the British Isles as his larder.

Ward is also renowned for his use of Japanese techniques and ingredients like miso, dashi, mirin and soy which enable him to get as much flavour as possible out of the other ingredients and keep the dishes light. It is all about meat and fish and how best to make the ingredients shine.

Ward was named as Chef of the Year in the Good Food Guide 2019 (having been 2015’s Chef to Watch) and Ynyshir climbed seven placesto No. 5 in the Top 50.

“I was as impressed by the sheer enthusiasm and skill as by the fiercely seasonal Welsh produce which Gareth Ward’s industrious kitchen bakes, pickles, ferments, cures and bottles. He delivers flavour in small punchy bites. Eighteen courses later, I predict you’ll be in complete agreement that this is one of our most brilliant, innovative chefs.” – Elizabeth Carter, Editor, Good Food Guide

Ynyshir is placed as the top restaurant in Wales in the Good Food Guide 2019, National Restaurant Awards 2018 and Harden’s Guide 2018. Ynyshir continues to hold five AA Rosettes (first awarded in September 2017) and was the first ever restaurant in Wales to achieve that accolade and one of 14 restaurants in the UK to reach that standard.

“Head chef Gareth is ballsy and fearlessly experimental; he walks the culinary high wire at Ynyshir in his own inimitable way and he isn’t afraid to turn away vegetarians and extol the virtues of meat and fat. “ – The Telegraph

Gareth arrived at Ynyshir in 2013, then named Ynyshir Hall, as their new head chef earning his first Michelin Star within his first year, swiftly followed by and 4AA Rosettes – the only place in Wales to hold the accolade at the time.

In September 2016, Gareth was made Chef Patron, at which point he and his partner Amelia Eriksson, General Manager, made the decision to convert from a hotel to a Restaurant with Rooms, renaming the business as just ‘Ynyshir’. Since then extensive refurbishment has seen Ynyshir move further away from a traditional country house hotel, towards an exceptional destination restaurant with rooms.

Ward has been cooking since he left school aged 16. His 20 year career includes the kitchens of Hambleton Hall, Seaham Hall, Hart’s Restaurant in Nottingham, and Restaurant Sat Bains.